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| strawberry rhubarb crisp |
Start with fresh rhubarb-usually fresh in the spring...I got lucky. I followed Ina Garten's recipe. I thought about a crostata; a pie would have been nice; but I came back to Ina's recipe:https://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658
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| strawberry rhubarb crisp filling mise en place |
filling:
4 cups rhubarb, cut into about 1" pieces
4 cup strawberries, use whole if small, cut in half or quarters if large
3/4 cup sugar
zest of 1 orange
1/2 cup fresh squeezed orange juice
1 Tbs cornstarch
Put rhubarb, strawberries, orange zest and sugar in a bowl and toss.
This is what it should look like after the sugar has drawn out the juices of the fruit
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| strawberries, rhubarb and sugar |
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| fruit macerated in sugar |
Add 1 Tbs of cornstarch to 1/2 cup orange juice. Mix well and add to the fruit mixture.
Pour into an 8" by 8" baking dish. This is a gorgeous heart baking dish from Williams-Sonoma https://www.williams-sonoma.com/products/emile-henry-valentines-day-ruffled-heart-dish/?pkey=e%7Cemile%2Bhenry%2Bheart%7C22%7Cbest%7C4294967267%7C1%7C24%7C%252Femile-henry-heart%252Fbakeware%7C1&cm_src=NLASEARCH
OK Ready for the crisp topping:
Topping recipe:
1 cup all purpose flour
1 cup oatmeal ( not instant)
1/2 cup granulated sugar
1/2 cup brown sugar
12 Tbs butter, cold
1 tsp salt
In your Kitchenaid fitted with the paddle add all ingredients except for butter. After well mixed and the 12 Tbs butter in small pieces and blend with the paddle. This will render a lumping consistency with larger pieces of butter still in mixture. Sprinkle all ( or some if you want fewer calories) over the filling.
Place the baking sheet on a parchment lined baking sheet. This will bubble over.
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| fruit in baking dish, heart |
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| crisp topping mise en place |
1 cup all purpose flour
1 cup oatmeal ( not instant)
1/2 cup granulated sugar
1/2 cup brown sugar
12 Tbs butter, cold
1 tsp salt
In your Kitchenaid fitted with the paddle add all ingredients except for butter. After well mixed and the 12 Tbs butter in small pieces and blend with the paddle. This will render a lumping consistency with larger pieces of butter still in mixture. Sprinkle all ( or some if you want fewer calories) over the filling.
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| ready for the oven |
Bake at 350 degrees for 1 hour.
Serve with vanilla ice cream or whipped cream while still warm.
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| crisp complete! |
Bon Appetit!!
Kate and I made an additional crisp - gluten free. We had only one cup of rhubarb so our math brains had to go to work and down size to one fourth of all the ingredients. First we found the right size pan.
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| Kate's special |
Use all purpose gluten free flour and gluten free oatmeal instead of regular.. That's all!
How do you divide a tablespoon or a fourth of a cup by 4?!?----Math rocks!
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| ready for ice cream |
footnote: This did bubble over and left a thin layer of syrup on the parchment paper. It peeled off like a fruit leather. Delish.
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